Empty baby spinach into a bowl (no need to chop).

Peel the cucumber into ribbons (this holds the dressing really well and also creates a different texture and dimension to the salad). I stop before the middle if it is particularly watery.

Toast the pine nuts in a non stick pan for 2 minutes or until lightly browned. (Be sure to keep a close watch and toss frequently to avoid burning).

Combine the olive oil and balsamic vinegar and mix in the salt and pepper to taste. You can alter the ratio or amount of dressing based on individual taste but remember that a little goes a long way.

Combine the cucumber, pine nuts and dressing with the baby spinach and toss until combined. Add optional chopped sun dried tomatoes. Serve immediately.